Abstract

Rose is a well-known cut ornamental flower. The rose crown has been known to contain high anthocyanin, particularly cyanidine and dephinidineglycoside. Those bioactive compounds have been proven to act as free-radical scavengers.
Low grade and non-fresh flowers still contains potential pigments, which can be utilized as natural colorant for food and supplement
such as effervescent tablet. The study was to investigate the effect of postcutting process on the quality of anthocyanin extract and the
quality products, and to examine bioactivity of rose effervescent tablets on the liver protection through SGPT test using white rat. The study consists of three experiments. First experiment was aimed to investigate the effect of pigment quality derived from rose crown, i.e. fresh cut rose, 2 and 4 days after cutting. Further, the pigment was then applied on several products (i.e. fruit juice,
jelly and carbonated drink or effervescent tablet) and the qualities were examined in second experiment. Lastly, the third experiment deals with preclinical examination using white rats. The study showed that anthocyanin pigment of rose in the dosage of 3% significantly contributed to formation of a red and yellow color in those industrial products. Effervescent tablet derived from local rose significantly decreased SGPT level of white rat wistar strain induced by CCl 4